Greek Omelette

This is perfect for a late summer brunch or anytime.

8 eggs

non stick cooking spray

1/2 c. each: chopped onions, chopped tomatoes, feta cheese crumbles, chopped spinach

1/2 tsp. each: pepper,  salt, dried parsley

1 clove diced crushed garlic

Peel, rinse chop onions.

Rinse, chop tomato

Peel, crush, chop garlic

Rinse spinach and pat dry with a clean kitchen towel. 

You can also use a salad spinner to dry spinach. 

Remove ends from, chop spinach.

For each omelette:

Crack eggs over a small bowl, beat 10 seconds.

Add ingredients to eggs.

Heat skillet on medium high heat, lower heat to medium.

Spray nonstick cooking spray into pan.

Add egg mixture.

Gently push egg mixture from side of pan. 

Cook on one side for 2-3 minutes. 

Flip omelette over to cook on other side for 2-3 min or until done.

Makes 4 serving.

Family Village Salad ™

This is my version of a popular Greek style salad.

This salad is a staple at our family gatherings. It is my hope that you and your loved ones will love it too. Enjoy!

Salad

2 medium tomatoes (chopped)
1 cucumber (cut lengthwise, chopped)
1 medium onion chopped
1 bell pepper chopped
1 - 2 oz. feta cheese
1 - 2 oz. black Greek olives
1 T. fresh parsley
1 clove garlic (crushed, sliced)
Zest of 1 lemon

Dressing

1/4 - 1/3 c.  olive oil
1 tsp. lemon juice
zest of 1 lemon
1 clove garlic
1 tsp. dried oregano
1/8  - 1/4 tsp. each: pepper, salt

For Salad

Crush, chop 2 cloves of garlic (set aside 1 clove for dressing).

Combine remaining salad ingredients in bowl. 

Add garlic and half of zest. Toss.


For dressing:

In small bowl combine oil, juice, oregano, salt, pepper, remaining garlic and zest. 

Stir to mix.

Pour dressing over salad. Toss to coat well.

Serves 4 - 6.